Smoked Salmon Chard Wraps

These little sushi type spring rolls from Key For Keto are fabulous to prepare first thing and snack on during the day. I used bok choi but you could use lettuce and remove any need for cooking.

Salmon are found mostly in the northern hemisphere, living in rivers and oceans. Depending on the species of salmon, they may travel upriver to spawn or remain within their coastal habitats. Wild salmon are a renewable resource, with careful management and responsible fishing practices. Salmon is smoked in two primary ways – hot smoking or cold smoking. Hot smoking involves cooking the salmon at temperatures of 82-86°C for about 2 hours until the fish flakes easily when tested with a fork. Cold smoking is done at lower temperatures (20-30°C) and takes longer (6–24 hours), and the salmon is not cooked.

The smoking process helps preserve the fish, as well as imparting a unique flavor that makes smoked salmon so desirable. It also contributes to its luxurious reputation, since it’s an uncommon way to prepare fish compared to more conventional methods like baking, poaching, or steaming.

Blanching

Once the vegetables have been immersed in boiling water, it is important to prepare an ice bath for the blanched vegetables. The ice bath should consist of cold tap water and a handful of ice cubes. Once you have removed the vegetables from the boiling water, place them directly into the ice bath. This step helps stop the cooking process and helps to retain the colour, flavour and nutrients of the vegetables. Make sure that all of the vegetables are submerged in the ice bath for 2-3 minutes before removing them from the cold water.

Once they have been removed from the ice bath, pat them dry with a paper towel or cloth and prepare them as desired. Blanching is an easy and quick way to quickly cook vegetables without losing the flavour, colour and nutrients. It is a great technique for preserving the characteristics of fresh vegetables for future use. Happy blanching!

Blog useful – choi’s

Bok choi and pak choi are two varieties of Chinese cabbage that belong to the same food family, brassicas. They are usually grown in temperate climates such as China and Japan, but they can also be found in other parts of the world including North America.

These vegetables have a mild taste and crunchy texture, and are often used in stir-fries, salads and soups. They are also a popular choice for pickling or braising. The leaves of bok choi are darker green than those of pak choi, but both varieties can be cooked using the same techniques. When cooked correctly, bok choi and pak choi are full of vitamins, minerals and antioxidants that can help promote good health.